The Newnan Times-Herald

Food

Springtime recipes


  • By The Newnan Times-Herald
  • |
  • Apr. 10, 2019 - 11:08 PM

Springtime recipes

Photo courtesy of Andrew Malone

Blueberry pie

With the weather warming up, here are some springtime and cold recipes to eat to beat the heat.

Blueberry Pie

Ingredients:

  • 4 cups fresh blueberries, washed and dried
  • 1/2 cup sugar, plus extra for sprinkling
  • 1/2 cup all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon cassis liqueur
  • 2 Pie Crusts
  • 1 egg beaten with 1 tablespoon milk or cream, for egg wash

Recipe:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
  • Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
  • Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.

(recipe courtesy: foodnetwork.com)

Cold Cucumber Salad

Ingredients:

  • 1 teaspoon salt
  • 1 cup white vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon celery seed
  • 1/4 cup vegetable oil
  • 5 cups cucumber slices (about 3 Persian or Kirby cucumbers; see Cook's Note)
  • 1 medium sweet onion, thinly sliced into rings
  • 1 large yellow bell pepper, thinly sliced

Recipe:

  • In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
  • In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

(Recipe courtesy: foodnetwork.com)

Watermelon Cooler

Ingredients:

  • 1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
  • 1 cup lemon sorbet
  • 1 lemon, zested
  • 1 1/2 cups cold water
  • Watermelon wedges and mint, for garnish

Recipe:

  • In a food processor, blend watermelon, sorbet, and lemon zest until very smooth.
  • Stir in 1 1/2 cups cold water; cover and refrigerate until very cold.
  • Serve over ice and garnish with watermelon wedges and mint.

(Recipe courtesy: foodnetwork.com)

Homemade Ice Cream

Ingredients:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 10 cups ice
  • 8 tablespoons rock salt
  • 1 tablespoons mini semisweet chocolate chips (optional)
  • 1/4 teaspoon peppermint extract (optional)
  • 1 tablespoon unsweetened cocoa powder (optional)
  • 1 tablespoons chopped strawberries (optional)

Recipe:

  • For the base ice cream: Stir the milk, sugar and vanilla together in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
  • Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

(Recipe courtesy: foodnetwork.com)

Apple Pie

Ingredients:

Dough:

  • 2 1/2 cups all-purpose flour
  • 4 teaspoons sugar
  • 1/4 teaspoon fine salt
  • 14 tablespoons cold butter, diced
  • 1 large egg, lightly beaten with 2 tablespoons cold water

Filling:

  • 2 tablespoons freshly squeezed lemon juice
  • 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
  • 2/3 cup sugar, plus more for sprinkling on the pie
  • 1/4 cup unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Generous pinch of ground nutmeg
  • 1 large egg, lightly beaten

Recipe:

  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
  • In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
  • Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
  • In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
  • Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
  • Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
  • Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
  • Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

(Recipe courtesy: foodnetwork.com)